Ricotta-and-spinach cheat’s cannelloni
You must be logged in to favorite a recipe.Login
Thanks for your rating!
You must be logged in to rate a recipe. Login
- Hannah Lewry
- 4
- Easy
- Fat conscious Health conscious
- 25 minutes
- 20 minutes
- Woolworths Exclusive Selection Cape Point Sauvignon Blanc 2014
Ingredients
- For the sauce:
- 1 x 400 g Italian chopped tomatoes can
- 1 T olive oil
- 1 garlic clove, crushed
- 1⁄2 fresh chilli, finely chopped
- 1 T mascarpone
- 1 t sugar
- Sea salt and freshly ground black pepper, to taste
- For the pancakes
- 140 g flour
- 1⁄2 cup milk
- 3⁄4 cup water
- Salt a pinch
- 1 free-range egg
- For the filling
- 400 g Swiss chard or spinach, finely chopped
- 400 g fresh ricotta, crumbled
- 1 garlic clove
- 1⁄2 t ground nutmeg
- 1 lemon, juiced
- Fresh basil, for serving
Cooking Instructions
To make the sauce, place the tomatoes, olive oil, garlic and chilli in a saucepan and simmer for 15–20 minutes. Fold in the mascarpone, sugar and seasoning in the last 5 minutes of cooking time.
Whisk together the ingredients for the pancakes. Pan-fry a ladleful at a time in a non-stick pan over a medium heat for 30 seconds to 1 minute on each side.
To make the filling, pour boiling water over the Swiss chard or spinach and soak for 5 minutes, or until wilted. Drain of excess water. Mix the spinach with the ricotta, garlic, nutmeg and lemon juice and season to taste.
Spoon onto the pancakes and roll up. Heat a little olive oil in a non-stick pan and lightly fry the stuffed pancakes. Slice and serve hot with a dollop of tomato sauce and garnish with basil leaves.
Chef's note: “If you don’t want to make your own pancakes, use a packet of Woolworths' fresh or frozen pancakes instead.
Comments